Make the crust: Lightly grease a 9-inch spring form baking pan with coconut oil.
Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan. Make the filling:
Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth.
Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.
Reprinted from THE BLOSSOM COOKBOOK by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2017, Ronen Seri and Pamela Elizabeth
Calories: 421 kcal | Carbohydrates: 33 g | Protein: 3 g | Fat: 32 g | Saturated Fat: 8 g | Sodium: 69 mg | Potassium: 426 mg | Fiber: 6 g | Sugar: 22 g | Vitamin A: 85 IU | Vitamin C: 15.3 mg | Calcium: 38 mg | Iron: 1.7 mg
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